Mulled wine is a warm, spiced beverage typically served in the winter months.

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of ...

While it may be tempting to pick up a resealable bottle for use for a recipe, skip it. Cooking wine is different from the stuff you'd drink. It is often higher in alcohol and contains added salt ...

Cooking for the little ones doesn't mean giving up flavor. Here are some options to substitute alcohol in your recipes: In ...

The general rule for cooking with wine is to never cook with wine that you wouldn’t be happy to drink: poor-quality wine can ruin a good dish. Likewise, don’t use the most expensive bottles ...

Winter is the perfect time to slow-cook a hearty meal. With minimal prep and active cooking time, this Wine Spectator recipe for a beef chuck pot roast with carrots, turnips and onions will keep you ...

A guide on how to cook and serve a giant tortoise is among a slew of recipes discovered in a 360-year-old cookbook set to go ...

As Dry January gains popularity, mocktails are becoming a go-to for many. Food & Wine's executive wine editor Ray Isle shares recipes and tips for non-alcoholic indulgence.

Any good-quality red wine can be used for cooking. Red wine can be used to marinate red meat and game dishes, and is essential in many stews, braised dishes and casseroles. It works well with many ...

Famed French chef Michel Guérard shares a summer menu with Wine Spectator, with recipes taken from his new cookbook, Eat Well and Stay Slim: The Essential Cuisine Minceur. For dessert, he features a ...